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Started By
Message
Lemon Curd (photos)
Posted on 2/7/13 at 8:54 pm
Posted on 2/7/13 at 8:54 pm
This is the wife's (MHNBPF) project, using some Meyer Lemons from my brother's tree.
Need:
Zest of 4 lemons
Juice of 6 lemons
One stick of butter at room temperature and four cups of sugar:
Cream the butter and sugar
Add 6 eggs
And mix well
Heat in a straight sided boiler at moderate heat
Until you reach a low boil
allow to cool, then transfer to a suitable jar
Store in the freezer. It is very thick, but will not turn solid.
Useful as a topping on mini tart shells, on vanilla icecream, cake icing, on buttered toast, scones, or if the wife (MHNBPF) happens to be somewhere else, with a spoon
She did this in two batches so we now have four pints in the freezer. It will be used for all kinds of things, that I will photo when the time comes.
She has great love for me.
Need:
Zest of 4 lemons
Juice of 6 lemons
One stick of butter at room temperature and four cups of sugar:
Cream the butter and sugar
Add 6 eggs
And mix well
Heat in a straight sided boiler at moderate heat
Until you reach a low boil
allow to cool, then transfer to a suitable jar
Store in the freezer. It is very thick, but will not turn solid.
Useful as a topping on mini tart shells, on vanilla icecream, cake icing, on buttered toast, scones, or if the wife (MHNBPF) happens to be somewhere else, with a spoon
She did this in two batches so we now have four pints in the freezer. It will be used for all kinds of things, that I will photo when the time comes.
She has great love for me.
6
Posted on 2/7/13 at 8:57 pm to MeridianDog
This was the cover story in this months southern living
Posted on 2/7/13 at 9:01 pm to Tigerpaw123
These were shot just after Christmas. The lemons were a Christmas gift. She does it for me every year because I really like lemon curd.
She tells me that you are indeed correct (I'm sure you already knew that)
This post was edited on 2/7/13 at 9:15 pm
Posted on 2/7/13 at 9:01 pm to MeridianDog
This looks beautiful. I use lemon curd as a filling in butter cream layer cake a lot. Freezing it will definitely save time.
Posted on 2/7/13 at 9:03 pm to Arkla Missy
Strangly, it never really freezes - probably the sugar and butter. Keeps really well in freezer. Probably keeps it from spoiling from the eggs too.
The wife tells me it will keep for four weeks in the fridge, or up to a year (sure) in the freezer.
IMO this stuff would never last a year in the freezer (because I know the shelf where she put it). I guess I could see a jar making it four weeks in the fridge.
The wife tells me it will keep for four weeks in the fridge, or up to a year (sure) in the freezer.
IMO this stuff would never last a year in the freezer (because I know the shelf where she put it). I guess I could see a jar making it four weeks in the fridge.
This post was edited on 2/7/13 at 9:13 pm
Posted on 2/7/13 at 9:23 pm to MeridianDog
I've never thought about freezing it, mainly because I didn't know if it would freeze well. Good to know that it does because like you say, there are many uses for it. I usually have some left over from the cake, and store it in the refrigerator, but it doesn't last long. I end up eating it as pudding with a spoon as well.
Posted on 2/7/13 at 9:24 pm to MeridianDog
So why did she use the stand up mixer to juice the lemons but not mix things?
Posted on 2/7/13 at 9:27 pm to Arkla Missy
I actually thought lemon curd with a spoon was a monkey who only rode on my back.
Posted on 2/7/13 at 9:27 pm to Arkla Missy
quote:that sounds fun..
eating it as pudding
with a glass of ice cold milk
Posted on 2/7/13 at 9:30 pm to BROffshoreTigersWife
I asked and she held a blank stare for a minute and then made an italian sign to signify "I don't know."
So I guess the reason was "idontknow"
I'm thinking it was because she could, so she did.
So I guess the reason was "idontknow"
I'm thinking it was because she could, so she did.
Posted on 2/7/13 at 9:31 pm to Ole Geauxt
Posted on 2/7/13 at 9:32 pm to Ole Geauxt
Maybe stirred in a glass of cold milk...
I'll let you know how that works out.
She's right beside me now, so I may need to wait a while.
Edited to add - she says if I want it in milk I should go for it.
I'll let you know how that works out.
She's right beside me now, so I may need to wait a while.
Edited to add - she says if I want it in milk I should go for it.
This post was edited on 2/7/13 at 9:34 pm
Posted on 2/7/13 at 9:36 pm to Ole Geauxt
quote:
that sounds fun..
I enjoy it.
Posted on 2/7/13 at 9:44 pm to MeridianDog
Another great series, MD & SWMBO (I can't remember, so I changed it to She Who Must Be Obeyed).
Next year when we have lemons again, I will try.
Next year when we have lemons again, I will try.
Posted on 2/7/13 at 9:48 pm to Darla Hood
quote:
She Who Must Be Obeyed
She liked that!
Hoo'da thunk that?
Posted on 2/7/13 at 9:49 pm to MeridianDog
Kudos! Nicely done and looks delicious.
I used to make it for my wife's women's group that would have a tea for about two hundred women. I'd end up with about two gallons of lemon curd and it all went fast.
I used to make it for my wife's women's group that would have a tea for about two hundred women. I'd end up with about two gallons of lemon curd and it all went fast.
Posted on 2/8/13 at 8:02 am to Cajunate
did you zest all 6 lemons?
do you cook just to boiling or to a certain temp?
looks great.
do you cook just to boiling or to a certain temp?
looks great.
Posted on 2/8/13 at 5:14 pm to tewino
Zest 4
Juice 6
Heat to a boil, which dissolves the sugar and sets the eggs
Juice 6
Heat to a boil, which dissolves the sugar and sets the eggs
Posted on 2/8/13 at 6:31 pm to MeridianDog
Those glass jars don't crack after freezing?
Posted on 2/8/13 at 7:21 pm to MeridianDog
That stuff sounds delicious. It looks easy to make too. What consistency does it keep post freezing? Pudding? Custard? Runny?
Ill bet it would be a great dipping sauce for cookies or even a topping for pancakes.
Ill bet it would be a great dipping sauce for cookies or even a topping for pancakes.
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